Mini Cheesecake Tarts with Mascarpone and Fruit

Sneak Preview: These mini cheesecake tarts feature a no-bake mascarpone and white chocolate filling nestled in buttery shortbread crusts. Topped with fresh fruit, they’re elegant, easy to prep ahead, and perfectly sized for parties and dessert tables.

No-Bake Mini Cheesecake Mini with MascarponePin

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Planning a shower, reception, or graduation party? These two-bite mini tarts are a grown-up treat that always impress. The creamy filling made with mascarpone and melted white chocolate feels sophisticated but comes together without baking.

Pair it with crisp homemade shortbread crusts and a burst of fresh fruit on top, and you’ve got a dessert that’s both make-ahead friendly and easy to serve without a fork.


Ingredients and Substitutions

  • MASCARPONE CHEESE: Creamy and rich; sub cream cheese if needed.
  • WHITE CHOCOLATE CHIPS: Sweetens and stabilizes the filling.
  • SOUR CREAM: Adds tang and softens the richness.
  • FROZEN WHIPPED TOPPING: Lightens the texture; sub stabilized whipped cream if preferred.
  • VANILLA BEAN PASTE: Adds flavor and visual appeal; sub vanilla extract.
  • MINI TART SHELLS: Homemade shortbread or store-bought shells work.
  • APPLE OR CURRANT JELLY: Optional glaze to give fruit a glossy finish.
  • FRESH BERRIES: Use any mix of strawberries, blueberries, blackberries, or raspberries.

Step-by-Step: Shaping the Crusts

Note: I used smaller silicone molds for these tarts than the ones shown in the picture. You can buy them here– small tart shells (paid link).

Mix the dough: Combine flour, sugar, salt, butter, egg yolk, and cream in a food processor until it clumps.
Chill and slice: Roll into a log, wrap in plastic, and chill; then slice into equal discs.
Roll and shape: Roll each disc between plastic wrap and press into tart molds. Trim the edges.
Freeze and bake: Freeze the shells, line with foil, and bake until golden. Cool completely.

💡 Tips That Make a Difference

Bring mascarpone to room temp: Cold mascarpone can seize when mixed with melted chocolate.
Use a zip-top bag to pipe filling: Snip one corner for a quick and tidy way to fill the shells.
Add fruit last: Top tarts just before serving to keep the berries fresh and the filling smooth.


Mascarpone Cheese cake mini tarts with blueberries on a serving tray.Pin
Yield: 2 dozen mini-tarts

Sweet Mascarpone Cheesecake Mini Tarts

A no-bake filling featuring mascarpone cheese makes these two-bite cheesecake mini-tarts easy to make ahead of time. Garnish with the fruit of your choice.
5 from 9 votes
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Video

Prep time: 45 minutes
Cook time: 30 minutes
Chill Time: 2 hours
Total time: 3 hours 15 minutes

Ingredients
 

  • 8 ounces (226 g) mascarpone cheese, room temperature or cream cheese
  • 1 cup (180 g) white chocolate chips
  • 3 tablespoons (36 g) sour cream
  • 5 tablespoons (22 g) frozen whipped topping, thawed like Cool Whip
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 24 mini-tart shells make them yourself or use store-bought
  • 2 teaspoons apple or currant jelly, warmed until slightly runny

Instructions

  • Soften the Mascarpone: Beat 8 ounces (226 g) mascarpone cheese, room temperature in a medium mixing bowl until light and fluffy. (I use a portable mixer.)
  • Melt the white chocolate: Melt 1 cup (180 g) white chocolate chips in a small oven-proof bowl in a microwave. Heat for 45 seconds on 50% power and stir. Repeat until the chips are melted.
  • Beat the mascarpone: Add melted chocolate to the mascarpone cheese and whip.
    Then add 3 tablespoons (36 g) sour cream and keep whipping until well-combined.
  • Fold in topping and vanilla: Use a light touch and a spatula to fold in 5 tablespoons (22 g) frozen whipped topping, thawed and 1 teaspoon vanilla bean paste until the filling is smooth.
  • Fill the tart shells: Spoon or pipe (ziplock bag with a small snip across one corner works well) filling into 24 mini-tart shells, either store-bought or hand-made.
    Chill for at least 2 hours or until set.
  • Top and glaze: Before serving, add fresh fruit. Lightly dab each piece with warmed apple or currant jelly for a glossy finish. No worries if you make a few drips.

Notes

Please note the amount of tarts you end up with is in direct proportion to the size of your tart shells and how much filling you put in each tart. I use these tart shell liners from Amazon if you want to know the size you see in the pictures.

Nutrition

Serving: 1 | Calories: 1679kcal | Carbohydrates: 143g | Protein: 21g | Fat: 113g | Saturated Fat: 59g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 25g | Cholesterol: 167mg | Sodium: 797mg | Potassium: 420mg | Fiber: 2g | Sugar: 78g | Vitamin A: 1850IU | Vitamin C: 1mg | Calcium: 413mg | Iron: 4mg

All images and text ©️ Paula Rhodes for Salad in a Jar.com

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FAQ

Can I make these ahead?
Yes—fill and chill the tarts up to 2 days in advance. Add fruit and glaze just before serving for the best appearance and texture.

What can I use instead of mascarpone?
Cream cheese works well, though the texture will be firmer and the flavor a bit tangier.

Do I have to glaze the fruit?
No—it’s optional. Glazing with a little warmed jelly adds shine, but you can skip it for a more natural look.

How should I serve them?
Top with fresh berries like blueberries, strawberries, raspberries, or blackberries. A mint leaf adds color, and a dot of jelly adds polish. Serve chilled on tiered stands or mini dessert plates.


Final Thoughts:

These mini mascarpone tarts are a favorite in my mini-dessert lineup. With their creamy filling, buttery crust, and colorful fruit topping, they’re easy to prep ahead and always the first to disappear. Make a batch for your next party and see if anyone can stop at just one.

Mini tarts are my specialty. Here are some mini-tart recipes you might want to check out: Mini Strawberry Tarts with a Homemade Shortbread Crust, Mini Fruit Tarts Recipe with Pastry Cream and the BEST Shortbread Crust, and Easy Mini Lemon Tarts with a Shortbread Crust.


Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!

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4.56 from 9 votes (9 ratings without comment)

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2 Comments

  1. Well, these look yummy, Paula. Interesting that you are making your own mascarpone cheese. I have gotten into soft cheese making lately. I just received some cultures from New England Cheesemaking for creme fraiche, sour cream, sweet yogurt, and buttermilk. I plan to make quark with the buttermilk culture. So I will be looking for your recipe for mascarpone! I actually got Ricki Carroll’s book from the library, and she also has a couple of recipes for mascarpone in her book, I just had not gotten that far yet. By now, you know me, always a kitchen experiment going on at my house.
    Look forward to your next post! Have a great weekend, and Happy Mother’s Day.

    1. Ok Becky, that does it. I totally want to buy the house next door to you and be your neighbor/best friend. I can’t even imagine all the trouble we could cook up in our kitchens.